For 3-4 servings, squeeze the meat from about 7 sausages into small balls (roll with damp hands) and drop into a pan coated with a good lug of olive oil. Brown all over, then add 2 sliced garlic cloes and a shake of dried chilli flakes. Cook for 5 minutes, then pour in a cup of chicken stock and bring to a simmer. Continue cooking for 10 minutes, or until the liquid has almost evaporated. If you love frozen peas like I do, then drop in a handful. Add cooked spaghetti, a handful of parsley and a good grating of Parmesan. Serve!